Think of a thick layer of chocolate glaze on top of a healthy gluten and dairy free mini sweet potato paleo donut! Â A bite size treat you’ll be famous for!Â
Guess what tomorrow is? Â If you said National Donut Day, you would be correct, and you’ve probably already made plans to go out and get your favorite donut. Â What is your favorite donut?
My favorite donut growing up really shouldn’t even be considered a donut. Â It was a cake in donut form, yep, give me the frosting filled donuts. Â I often ate the frosting out of it and discarded the rest. Â Like I always say, kids are great at knowing how much and what to eat of when!
So these donuts aren’t far from my favorite childhood ones.  They have a fluffy sweet potato base and are slathered with a thick layer of chocolate, you’re welcome!
Mr. Hungry ate the entire batch; I only got like five of them…. I Â know I’m DEPRIVED! Â Guess it’s time to make some more! Â He even liked the ones I sprinkled with coconut, which is funny because he is not a fan of coconut!
If you’ve been following along you know I’m hanging out in Northern California with my in-laws, counting my blessing that I have in-laws cool enough to let me crash with them a week!
Oh, and take me to breakfast, and make me food, and film my facebook live, and drive me around, and buy me coffee.  Um, can I stay forever?  Just kidding, that’s the classic in law mistake, never overstay your welcome.  Boundaries people, boundaries.
Well, I have a ton of food sensitivity consults today, so I better get to it! Â Hope you guys have a good day!
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Chocolate Glazed Mini Sweet Potato Paleo Donuts
Chocolate Glazed Mini Paleo Donuts
Ingredients
For donuts:
- 2 large eggs whiskedÂ
- 1 cup mashed sweet potato
- 1/3 cup maple syrup
- 3 tablespoon salted butter or ghee
- 1 teaspoon vanilla extract
- 3 tablespoon coconut flourÂ
- 3 tablespoon tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powderÂ
- cooking sprayÂ
For chocolate glaze:
- 1/2 - 3/4 cup semi-sweet chocolate chips enjoy life for dairy/gluten/soy freeÂ
- 1/4 cup shredded coconut sweetened or unsweetened optional
Instructions
- Preheat mini donut maker.
- Add 1 cup mashed sweet potato to a food processor and process until smooth. Â About 30 seconds DO NOT OVER DO IT!
- Add remaining donut ingredients and process until just combined, again, DO NOT OVER MIX!
- Add mixture to a ziplock baggy and cut off the end.
- Spray mini donut maker with coconut oil or whatever high heat cooking spray. Â Pipe batter into donut tray and follow donut maker instructions. Â Mine said to close the lid completely and cook for 5-6 minutes. Â Will make 12-ish donuts.Â
- Refrigerate donuts for at least 2 hours.Â
- To make the chocolate glaze melt down chocolate chips in the microwave then use a spoon to glaze the donuts. Â To melt down chocolate chips in the microwave, microwave in a small bowl for 15 seconds, stir and repeat until melted. Â
- If desired top some or all of the donuts with coconut shreds before the chocolate hardens.Â
- Place in fridge to speed up the hardening of the chocolate.Â
Nutrition
Like this recipe? Definitely try these too!
Mini Grain-Free Wild Blueberry Donuts with Peanut Butter Glaze